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Peruvian Grilled Chicken with Creamy Green Sauce

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A flavorful and easy-to-make Peruvian grilled chicken served with a creamy green sauce, perfect for any family meal or gathering.

Ingredients

Scale
  • 1 whole chicken or 4 bone-in chicken thighs (about 2 to 3 pounds)
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1/4 cup lime juice (about 2 limes)
  • 1/4 cup olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup packed fresh cilantro leaves
  • 1 jalapeño, seeded for mild or left whole for heat
  • 2 cloves garlic
  • 1/4 cup mayonnaise or Greek yogurt
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Mix garlic, cumin, paprika, oregano, lime juice, oil, salt, and pepper to make the marinade.
  2. Rub or brush the marinade under the skin and over the chicken. Cover and chill for at least 1 hour or overnight.
  3. Make the green sauce by blending cilantro, jalapeño, garlic, mayo or yogurt, lime juice, oil, salt, and pepper until smooth. Taste and adjust.
  4. Heat the grill to medium. Oil the grates. Place chicken skin side down and cook until skin is crisp. Turn and finish cooking until a thermometer reads 165°F.
  5. Let chicken rest for 10 minutes before slicing.
  6. Slice and spoon sauce over the chicken. For a bowl version, serve with rice and veggies.
  7. Serve warm and enjoy.

Notes

Pat the chicken dry for crispy skin and allow it to rest after cooking for juiciness.

Nutrition

Find it online: https://voxrecipes.com/peruvian-grilled-chicken-creamy-green-sauce/